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food safety

Operations

Mexican onions cited as the source of 37-state salmonella outbreak

The CDC said the whole red, yellow and white onions were distributed to restaurants and stores in the U.S. by ProSource.

Operations

Salmonella outbreak worsens as the source eludes investigators

The infection has now sickened 419 consumers in 35 states, with 66 people hospitalized.

But the authorities said they lack sufficient evidence to say what ingredient of the cup might be the contaminant. Meanwhile, the victims' list has grown to 279.

Where consumers may have been looking for an exciting menu or great atmosphere as their only needs when choosing where to dine, they may now be looking for other things, such as tables with more distance between them, staff wearing personal protective equipment (PPE) or visible cleaning schedules.

As the demand for off-premise dining continues to grow, operators need to make adjustments to ensure customers are receiving the same level of quality and safety they would if their meal were consumed in house.

Operators share the same concerns as their customers, and it is up to them to ensure that the food they prepare for their customers is delivered undamaged and safe.

The best practices address such additional areas as ventilation and the latest scientific indications on wearing masks.

Nothing is more important in the restaurant industry right now than guest and staff safety.

Many are leaning on technology for its ability to reduce human contact and human error.

Each week of September delivers the best tips, tricks, advice, and education in key areas of food safety.

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